The Book of Household Management
Chapter 132 : CAULIFLOWER AND BROCOLI.--These are only forms of the wild Cabbage in its cultivated s

CAULIFLOWER AND BROCOLI.--These are only forms of the wild Cabbage in its cultivated state. They are both well known; but we may observe, that the purple and white Brocoli are only varieties of the Cauliflower.

CAULIFLOWERS WITH PARMESAN CHEESE.

(Entremets, or Side-dish, to be served with the Second Course.)

1106. INGREDIENTS.--2 or 3 cauliflowers, rather more than 1/2 pint of white sauce No. 378, 2 tablespoonfuls of grated Parmesan cheese, 2 oz.

of fresh b.u.t.ter, 3 tablespoonfuls of bread crumbs.

_Mode_.--Cleanse and boil the cauliflowers by recipe No. 1104, and drain them and dish them with the flowers standing upright. Have ready the above proportion of white sauce; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread crumbs, and drop on these the b.u.t.ter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the remainder of the sauce, with which should be mixed a small quant.i.ty of grated Parmesan cheese.

_Time_.--Altogether, 1/2 hour. _Average cost_, for large cauliflowers, 6d. each.

_Sufficient_,--3 small cauliflowers for 1 dish.

_Seasonable_ from the beginning of June to the end of September.

CELERY.

[Ill.u.s.tration: CELERY IN GLa.s.s.]

1107. With a good heart, and nicely blanched, this vegetable is generally eaten raw, and is usually served with the cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut off, preserving as much of the stalk as possible, and all specks or blemishes being carefully removed. Should the celery be large, divide it lengthwise into quarters, and place it, root downwards, in a celery-gla.s.s, which should be rather more than half filled with water.

The top leaves may be curled, by shredding them in narrow strips with the point of a clean skewer, at a distance of about 4 inches from the top.

_Average cost_, 2d. per head.

_Sufficient_.--Allow 2 heads for 4 or 5 persons.

_Seasonable_ from October to April.

_Note_.--This vegetable is exceedingly useful for flavouring soups, sauces, &c., and makes a very nice addition to winter salad.

STEWED CELERY A LA CREME.

1108. INGREDIENTS.--6 heads of celery; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1 blade of pounded mace, 1/3 pint of cream.

_Mode_.--Wash the celery thoroughly; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stewpan; shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve.

_Time_.--Large heads of celery, 25 minutes; small ones, 15 to 20 minutes.

_Average cost_. 2d. per head.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from October to April.

ALEXANDERS.--This plant is the _Smyrnium ol.u.s.tratum_ of science, and is used in this country in the same way in which celery is. It is a native of Great Britain, and is found in its wild state near the seacoast. It received its name from the Italian "herba Alexandrina," and is supposed to have been originally brought from Alexandria; but, be this as it may, its cultivation is now almost entirely abandoned.

STEWED CELERY (with White Sauce).

I.

1109. INGREDIENTS.--6 heads of celery, 1 oz. of b.u.t.ter; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1/2 pint of white sauce, No. 537 or 538.

_Mode_.--Have ready sufficient boiling water just to cover the celery, with salt and b.u.t.ter in the above proportion. Wash the celery well; cut off the decayed outside leaves, trim away the green tops, and shape the root into a point; put it into the boiling water; let it boil rapidly until tender; then take it out, drain well, place it upon a dish, and pour over about 1/2 pint of white sauce, made by either of the recipes No. 537 or 538. It may also be plainly boiled as above, placed on toast, and melted b.u.t.ter poured over, the same as asparagus is dished.

_Time_.--Large heads of celery, 25 minutes, small ones, 15 to 20 minutes, after the water boils.

_Average cost_, 2d. per head.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from October to April.

ORIGIN OF CELERY.--In the marshes and ditches of this country there is to be found a very common plant, known by the name of Smallage. This is the wild form of celery; but, by being subjected to cultivation, it loses its acrid nature, and becomes mild and sweet. In its natural state, it has a peculiar rank, coa.r.s.e taste and smell, and its root was reckoned by the ancients as one of the "five greater aperient roots." There is a variety of this in which the root becomes turnip-shaped and large. It is called _Celeriae_, and is extensively used by the Germans, and preferred by them to celery. In a raw state, this plant does not suit weak stomachs; cooked, it is less difficult of digestion, although a large quant.i.ty should not he taken.

[Ill.u.s.tration: CELERY.].

II.

1110. INGREDIENTS.--6 heads of celery, 1/2 pint of white stock or weak broth, 4 tablespoonfuls of cream, thickening of b.u.t.ter and flour, 1 blade of pounded mace, a _very little_ grated nutmeg; pepper and salt to taste.

_Mode_.--Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stew till tender, which will be in from 20 to 25 minutes; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve. It may be garnished with sippets of toasted bread.

_Time_.--Altogether, 1/2 hour. _Average cost_, 2d. per head.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from October to April.

_Note_.--By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a puree of celery.

TO DRESS CUc.u.mBERS.

1111. INGREDIENTS.--3 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and pepper to taste; cuc.u.mber.

_Mode_.--Pare the cuc.u.mber, cut it equally into _very thin_ slices, and _commence_ cutting from the _thick end_; if commenced at the stalk, the cuc.u.mber will most likely have an exceedingly bitter taste, far from agreeable. Put the slices into a dish, sprinkle over salt and pepper, and pour over oil and vinegar in the above proportion; turn the cuc.u.mber about, and it is ready to serve. This is a favourite accompaniment to boiled salmon, is a nice addition to all descriptions of salads, and makes a pretty garnish to lobster salad.

[Ill.u.s.tration: SLICED CUc.u.mBERS.]

[Ill.u.s.tration: CUc.u.mBER.]

_Average cost_, when scarce, 1s. to 2s. 6d.; when cheapest, may be had for 4d. each.

_Seasonable_.--Forced from the beginning of March to the end of June; in full season in July, August, and September.